Diego Guerrero: Characterisation of new textures and their application in the kitchen

Room: Auditorium

Date: 08/10/2018

Start time: 11:15

Final time: 11:45

Restaurant DStage (Madrid)

He started working in the kitchen at the age of 18, after studying in Bilbao at the Zabalburu School. His first experiences featured the cooking of Martin Berasategui, in Lasarte (Guipuzkoa) and Goizeko Kabi (Bilbao and Madrid).

At the age of 26, he took on the kitchen at El Club Allard, where he marvelled with his playfood and was awarded two Michelin stars. Since July 2015, he has been the chef-entrepreneur of DSTAge, one of the most dazzling culinary phenomena in Madrid and Spain, where he has already been awarded two Michelin star.